Golden Oreo Cheesecake

Golden Oreo cheesecake is the best thing that has ever happened in my life. Made with a scrumptious and buttery Golden Oreo crust, this dessert recipe is sweet, rich in vanilla, and creamy smooth!

👥 12 Servings⏱️ Prep & Cook: 24h 15m⏳ Prep: 15 min👤 Colleen Christensen📖 colleenchristensennutrition

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
bowl
measuring cup
spatula

📝 Preparation Steps

Golden Oreo Cookie Crust InstructionsPrepare a 9” springform pan by spraying it with non-stick spray and you can line your springform pan with parchment paper if desired. This will help your cheesecake not stick to the pan. To do this just take the bottom of the pan and use it to trace a sheet of parchment paper to lay on the bottom. If you'd like to can also add a strip around the sides. I like to use a little non-stick spray to help it stick.

In a large bowl combine crushed Golden Oreos with the salt.

crushed Golden Oreos2 cups, 8 ounces blocks of full fat cream cheese (softened to room temp)3crushed Golden Oreos (divided!)1.5 cupsolden Oreos (Reserve 12 from a family sized package and you should have just the right amount for the crushed needs!)12 G

Now add your melted butter and mix super well.

Pour your crust mixture into a 9" springform pan and pack it in there really well! I like to use the bottom of a measuring cup to do this. You’ll want the crust to start going up the sides ~1-1.5 inches as well as on the bottom.

Place this in the freezer for ~⏱️ 15 minutes while you prepare the filling.

For The Cheesecake FillingIn a large bowl with electric beaters (or using a stand mixer) first beat the cream cheese by itself for ⏱️ 2-3 minutes.

Next, add in the powdered sugar, greek yogurt and vanilla. Beat for another ⏱️ 2-3 minutes until totally combined and there are NO lumps.

, 8 ounces blocks of full fat cream cheese (softened to room temp)3powdered sugar1 cupvanilla1 teaspoon

Now take your whipped topping and fold it in gently. You don't want to stir it, just gently turn over your spatula to get it incorporated without reducing the air (this will cause a soup-y, not light and airy cheesecake!)

, 8 ounces blocks of full fat cream cheese (softened to room temp)3whipped topping (the kind of whipped cream/topping that comes in a tub. Full fat works best!)2 cups

Once you have a uniform cheesecake filling, fold in 1 cup of your remaining crushed Golden Oreos.

Now, take your crust out of the freezer and fill it. Spread the cheesecake mixture until it evenly fills the crust and the top is flat

Top your cheesecake with remaining ½ cup of crushed Golden Oreos. Spread these evenly on top & gentle press down on them so they stay put

Take your 12 Golden Oreo cookies and press them into the top of the cheesecake, inserting them halfway down & evenly spacing them. Be sure to pat the cheesecake filling down again around the cookies so that there isn’t a gap (press it right up to the cookies! When you insert them there will become a sort of down slope around the cookie- we want to fix this!)

Now, place your cheesecake in the fridge UNCOVERED for ⏱️ 24 hours to set. (I think it tastes best honestly after 2 days in the fridge! It gets thicker and easier to cut!)

Cut & enjoy!

Nutrition Facts

calories

696 kcal

fat Content

43 g

serving Size

1 g

fiber Content

1 g

sugar Content

45 g

sodium Content

541 mg

protein Content

8 g

cholesterol Content

70 mg

carbohydrate Content

71 g

saturated Fat Content

20 g

unsaturated Fat Content

20 g

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